Pecan Chocolate Chip Pound Cake
Indulge in the rich and decadent flavors of this Pecan Chocolate Chip Pound Cake, a luscious twist on the classic dessert that promises to impress! Perfectly moist and buttery, each bite is filled with the nutty crunch of toasted pecans and the melty goodness of semisweet chocolate chips, creating a dessert that’s both comforting and sophisticated. This easy-to-make pound cake starts with a creamy, vanilla-scented batter that’s then baked to golden perfection in a bundt pan, ensuring a show-stopping presentation. With just 20 minutes of prep time and a bake that fills your kitchen with irresistible aromas, this cake is ideal for family gatherings, holiday celebrations, or an everyday sweet treat. Serve it as-is, or top with powdered sugar or chocolate drizzle for an extra layer of indulgence—every slice delivers pure joy!
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Recipe Information
Ingredients
- 1 cup Unsalted butter (softened)
- 2 cups Granulated sugar
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Whole milk
- 1 cup Pecans (chopped)
- 1 cup Semisweet chocolate chips
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a standard 10-inch bundt or tube pan.
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.
Fold in the chopped pecans and chocolate chips gently using a spatula.
Pour the batter evenly into the prepared bundt or tube pan, smoothing the surface with the back of a spoon.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
Slice and serve as is, or garnish with a dusting of powdered sugar or a drizzle of chocolate sauce for extra indulgence. Enjoy!
Nutrition Facts
Calories |
6601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 362.5 g | 465% | |
| Saturated Fat | 177.4 g | 887% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1275 mg | 425% | |
| Sodium | 1998 mg | 87% | |
| Total Carbohydrate | 798.9 g | 291% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 541.0 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 592 mg | 46% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 2108 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
